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Spirulina (Artrhospira platensis) protein extract: techno-functional properties and potential application as a natural emulsifier

2021Conference object Open access
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dc.contributor.authorSilva, Samara Cristina
dc.contributor.authorAlmeida, Thayná Domingues
dc.contributor.authorColucci, Giovana
dc.contributor.authorSantamaria-Echart, Arantzazu
dc.contributor.authorManrique, Yaidelin A.
dc.contributor.authorDias, Madalena M.
dc.contributor.authorBarros, Lillian
dc.contributor.authorFernandes, Ângela
dc.contributor.authorColla, Eliane
dc.contributor.authorBarreiro, M.F.
dc.date.accessioned2022-01-26T12:21:03Z
dc.date.available2022-01-26T12:21:03Z
dc.date.issued2021
dc.description.abstractMicroalgae are valuable sources of proteins (20-70%) and have emerged as great alternatives to animal-based proteins (e.g., whey protein, egg yolk)1. This work aimed to obtain a microalga protein extract (SpE) from Artrhospira platensis (Spirulina) and evaluate its techno-functional properties and emulsion formation capability. The SpE was obtained by ultrasound and conventional mechanical stirring under an alkaline medium (pH 9.0) followed by acid precipitation (pH 3.0)2. In addition, the SpE techno-functional (protein solubility; oil and water absorption capacities) and structural properties (FTIR analysis) were investigated. Moreover, an emulsion (oil/water ratio (30/70); pH 7.0; SpE concentration (3.5%)) was prepared according to two sequential steps: i) high-shear homogenization (UltraTurrax; 11,000 rpm; 3 min) and ii) high-pressure homogenization (100MPa; 6 cycles)3. Then, it was analysed by optical microscopy, zeta potential and particle size. The SpE (66.6%±0.31 protein) presented the lowest solubility at pH 3.0 and the highest at pH 8.0. The protein extract showed higher absorption capacity in oil (21.7±0.10 g oil/ g SPE) than in water (10.3±0.50 g water/ g SPE). From the FTIR analysis (Figure 1a), the SpE showed two peaks at 1635 cm-1 and 1535 cm-1 (red circle in Figure 1a) attributed to the presence of characteristic protein groups, amide I and amide II, respectively. The oil-in-water emulsion (ESp) presented a light blue-green colour due to the presence of SpE (Figure 1a) and remained stable for 30 days (Figure 1b). The SpE presented a zeta potential of -47.20 mV and a particle size of 330 nm (D50, volume distribution) on the 30th storage day. Small and spherical droplets were observed, evidencing the particle size and stability over the storage time (Figure 1c). Thus, the SpE showed the ability to form emulsions with stability for up to 30 days, being a great alternative to replace animal-based and synthetic emulsifiers.pt_PT
dc.description.sponsorshipCIMO (UIDB/00690/2020), and AL LSRE-LCM (UIDB/50020/2020) funded by FCT/MCTES (PIDDAC). National funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros, A. Fernandes, A. Santamaria, and Y. Manrique contracts. G. Colucci thanks project GreenHealth for her contract. A4F, SA – Algae for Future (www.a4f.pt) for supplying the studied microalga. FCT for the Research grant (SFRH/BD/148281/2019) of Samara Cristina da Silva.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSilva, Samara C.; Almeida, Thayná; Coluccia, Giovana; Santamaria-Echart, Arantzazu; Manrique, Yaidelin; Dias, Madalena M.; Barros, Lillian; Fernandes, Ângela; Colla, Eliane; Barreiro, M.F. (2021). Spirulina (Artrhospira platensis) protein extract: techno-functional properties and potential application as a natural emulsifier. In XXVII Encontro Nacional Sociedade Portuguesa de Química. ISBN 978-989-8124-33-3pt_PT
dc.identifier.isbn978-989-8124-33-3
dc.identifier.urihttp://hdl.handle.net/10198/24924
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.relationDevelopment of an integrated approach to produce phycocyanin and valorize co-bioproducts from Spirulina Arthrospira platensis
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSpirulinapt_PT
dc.subjectArtrhospira platensispt_PT
dc.titleSpirulina (Artrhospira platensis) protein extract: techno-functional properties and potential application as a natural emulsifierpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleDevelopment of an integrated approach to produce phycocyanin and valorize co-bioproducts from Spirulina Arthrospira platensis
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F148281%2F2019/PT
oaire.citation.conferencePlaceBraga, Portugalpt_PT
oaire.citation.titleXXVII Encontro Nacional da Sociedade Portuguesa de Químicapt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
person.familyNameColucci
person.familyNameSantamaria-Echart
person.familyNameBarros
person.familyNameFernandes
person.familyNameBarreiro
person.givenNameGiovana
person.givenNameArantzazu
person.givenNameLillian
person.givenNameÂngela
person.givenNameFilomena
person.identifier469085
person.identifier.ciencia-id7C17-EC19-5F05
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person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id2015-0434-AE7C
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person.identifier.orcid0000-0002-8715-5843
person.identifier.orcid0000-0003-0107-7301
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0002-6844-333X
person.identifier.ridJ-3600-2013
person.identifier.ridL-9802-2014
person.identifier.scopus-author-id56725697700
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id57188719717
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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